Rosemary Lemon Roasted Turkey

6 sprigs rosemary
3 lemons, cut into fourths
12 to 14 lbs turkey
2 Tbsp vegetable oil
1 tsp garlic salt

Heat oven to 325 F. Place rosemary and lemon fourths in cavity of
turkey. Place turkey, breast side up, on rack in shallow roasting pan.
Brush with oil, sprinkle with garlic salt.
Bake uncovered 3 hours 30 minutes to 4 hours or until thermometer reads
180 F and juice of turkey is no longer pink when center of thigh
is cut. Let stand 15 minutes before serving.

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